Truffle Mushroom Risotto
Creamy arborio risotto with mixed wild mushrooms.
- prep 10 min
- cook 30 min
- total 40 min
- serves 4
- intermediate
- vegetarian
- Italy
Ingredients
- 300 g arborio rice
- 400 g mixed mushrooms
- 1000 ml vegetable stock
- 100 ml white wine
- 60 g parmesan
- 10 ml truffle oil
Steps
- Sauté mushrooms and set aside.
- Toast rice, add wine.
- Ladle in hot stock stirring constantly 18 minutes.
- Fold in mushrooms and parmesan.
- Finish with truffle oil.
≈ 480 kcal · 14 g protein · 72 g carbs · 14 g fat — per serving, estimate